dinner · dairy-free · gluten-free
Meen mulakittathu
Kerala's fiery red fish curry with kudampuli (Malabar tamarind), cooked in a clay pot—no coconut.
- Time
- 45min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Splutter mustard and fenugreek in coconut oil.
-
2
Fry ginger, garlic, shallots and curry leaves.
-
3
Add chili powders and turmeric on low; add water and kudampuli.
-
4
Simmer 10 minutes; add fish.
-
5
Cook without stirring (swirl the pot) 10 minutes, until the fish reaches 63°C (145°F) or flakes; rest a few hours for best flavor.
